Here is another quick & tasty Quinoa (pronounced keen-wah) dish.
For more about this wonder grain check out my earlier post “Keen for Quinoa“. Weight for weight Quinoa contains more protein than meat, and I’ve also found out it is a source of calicum. But really all that matters is that it tastes good.
This dish is as tasty as it is pretty. Caramelised onions are always yummy and the raisins, though optional, add some fun.
Warm Beetroot and Quinoa Tabbouleh
- 1/2 cup quinoa
- 2 tbs olive oil
- 2 red onions, finely sliced
- 2 tbs balsamic vinegar
- 2 tbs fresh lemon juice
- 2 small, or 1 medium beetroot, grated
- handful of raisins (optional)
Gently boil quinoa in 1 1/2 cups of water for about 15 minutes until translucent.
Meanwhile slowly cook the onions in the oil for about 10 minutes, until very tender.
Stir in balsamic vinegar, beetroot, lemon juice, and raisins and heat through.
Add the cooked quinoa.
Serve with parsley and a bit of salt and pepper.